Sous Chef - Plettenberg Bay

I am now in search for a Sous Chef. The ideal candidate must understand and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic sense for food presentation. This position is responsible for the daily preparation of all food preparation and banquet production and is responsible for deciding the final menu's with Head Chef. They must be creative with their creations and continually research and test new and different recipes within budget to ensure that members have an exceptional dining experience.

Personal Traits

Good Communicator
Team Player
Punctual

Job Focus

Delegate
Knowledge of food and wine pairings preferable and advantageous
Not afraid to work long hours
Coach and mentor Junior staff
ADMINISTRATION & COST CONTROL

Duties and Responsibilities

Oversees creativity and prepares for banquets, specialty orders, dinning area and to-go orders.
Set up, maintain, and break down station according to kitchen guidelines
Taste all products produced to assess quality
Notifies Executive Chef and bigade of all product shortages and equipment maintenance issues.
Prepares and serves items in accordance with established portion and presentation standards.
Maintains accurate counts on all food items prepared insuring no discrepancies in amount of food needed verses amount of food prepared.
Schedules production of all baked goods to maintain an inventory of fresh baked goods at all times.
Clean and maintains station while practicing exceptional safety, sanitation and organizational skills.
Maintains a professional appearance at all times and report to work as scheduled, in uniform, and ready to be in position. Maintain a professional relationship with all coworkers.
Ensure that guest have a positive and memorable experience.

Skills and Attributes

Understanding and knowledge of safety, sanitation and food handling procedures. Ability to take direction.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem-solving abilities, be self-motivated and organised.
Commitment to quality service, and food and beverage knowledge.

Remuneration

R10 - R12k
Live out

If you think you have got what it takes then I would like to hear from you. Please send me your updated CV, clear face photo, 2 latest written references and any or other documented qualifications.

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